Common Name Bean and Rice Bowl

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, one-pot meal featuring black beans, rice, and fresh corn. This Mexican-inspired comfort-food recipe (vegetarian), ready in about 65 minutes, pairs brown rice, black beans, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown rice
• 1 can (15 oz), drained and rinsed black beans
• 1 cup frozen corn kernels
• 1/2 cup chopped onion
• 2 cloves chopped garlic
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1 tsp ground cumin

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 1 cup brown rice and 2 cups chicken broth to a boil in a medium saucepan over medium-high heat, then reduce heat to low, cover, and simmer for 40 minutes until rice is tender and liquid is absorbed.
2. Step 2: While rice cooks, heat a large skillet over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
3. Step 3: Add 1 cup frozen corn kernels, 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes, and 1 tsp ground cumin to the skillet. Simmer uncovered for 10 minutes until flavors meld and corn is heated through.
4. Step 4: Stir 1/4 cup chopped cilantro and 1 tbsp lime juice into the bean mixture, then gently fold into the cooked rice. Let rest for 5 minutes before serving.